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It’s wonderful layered on slices of toasted country bread with tomatoes, mixed greens, homemade pickles and some sliced roasted turkey breast.
Ingredients
- 2 cups cooked beans, any variety
- 1 clove garlic, crushed
- 2 tablespoons extra-virgin olive oil
- 4 ounces goat or sheep feta
- Juice and zest of 1 lemon
- ½ cup fresh dill, coarsely chopped
- ¼ teaspoon sugar or honey
- Pinch of chili flakes
- ½ teaspoon ground coriander
- Kosher salt and freshly ground black pepper to taste
Instructions
Place all the ingredients in a food processor and blend to combine. Check for seasoning and add more salt or lemon juice if needed. Serve with sliced watermelon radishes, rainbow carrots, cucumber spears and toasted bread, or use in place of hummus on a sandwich.
About this recipe
Courtesy of Edible Boston. Recipe by by Sarah Blackburn. Photo by Michael Piazza.
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